Delicious new potatoes coated in olive oil, lemon juice and Greek herbs and baked to perfection before getting a sprinkling of feta and fresh thyme. There are roast potatoes, and then there are roasted Greek Potatoes. These are next level. Crispy on the outside and light and fluffy inside. The perfect addition to any BBQ or picnic this summer.
This is a favourite summer side dish of ours, however you could turn it into a main dish by adding some chopped up vegetables and chunks of chicken breast (or thighs/legs) or halloumi and roasting them at the same time (timing may vary though).
Why you will love them
- A great twist on a potato salad - Potato salad is a must at a BBQ, but it can get a little boring having it the same way all the time. Skip the mayo drenched potato salad and make this Greek potato salad instead.
- Delicious Greek flavours - All your favourite Greek flavours in a potato salad.
- Perfect for a BBQ or picnic - This side dish will go down very well with your guests.
- Great for making a huge batch - You can easily double or triple this recipe if you have a lots of people to serve.
- Potatoes - There are so many varieties of potatoes out there, it can be hard to know which ones to use for roast potatoes. We have used baby potatoes and the main thing to go for is waxy over starchy as they hold their shape well when boiled. We always use new potatoes, like Jersey or Cornish, for this reason. Go for potatoes that are all around the same size as they will cook evenly.
- Oil - Try to use the best quality extra virgin olive oil that you can, as you really will be able to taste the difference.
- Lemon - This adds a real freshness to the potatoes and is a key in Greek cuisine.
- Garlic - The more garlic the better we say. Fresh is always best, but you can save yourself some time by using some ready chopped garlic from a jar.
- Herbs - We used dried oregano and thyme and then finished it off with some fresh thyme too.
- Feta - Everything is better with feta, right? It is not a Greek dish without it. Try to use authentic feta, as you really will be able to taste the difference.
A full ingredients list with measurements is in the recipe card below.
How to make Greek potatoes - Step by Step
One: Chop the potatoes into wedges. Put the chopped potatoes in boiling water (a), bring back to the boil and par-boil for 6-7 minutes (b).
Two: Drain the potatoes and add the rest of the ingredients and mix well.
Three: Transfer to a baking tray and arrange in a single layer.
Four: Put in a preheated oven at 220°C/420°F/Gas 7 and bake for 40 minutes.
Five: Transfer the baked potatoes to a plate and sprinkle with feta and fresh thyme leaves.
Health benefits of potatoes
White potatoes have so many nutrients in them, they really shouldn't get a bad reputation. They are low in fat, sodium and cholesterol, they have nearly half of your daily vitamin C and they are a great source of potassium - even more than a banana.
They are full of fibre and magnesium, and they are filling too. On top of this, they are also suitable for almost any diet, from vegan to gluten free. I am not sure what more you could want!
What are Greek potatoes?
It is basically a Greek potato salad. We have kept the ingredients fairly simple here, but we have used all our favourite Greek flavours. The potatoes are coated in olive oil and lemon juice to get them nice and crispy, but still light and fresh.
They are then coated in a mixture of crushed garlic and dried oregano and thyme. After the are baked to the perfect crispiness, we serve them in a bowl with some fresh thyme (optional) and a liberal scattering of feta.
These potatoes are a great addition to a BBQ and a nice alternative to the usual heavy and creamy potato salads. So, they will go well with all the standard BBQ food. Here are some of our favourites for you to try:
- Hidden Vegetable Beef Burgers
- Chicken Tikka Skewers
- Cajun Chicken Burgers
- Honey and Lime Chicken
- Peri Peri Chicken
- Hidden Vegetable Beef Burgers
- Vegetable and Halloumi Kebabs
- Greek Chicken Skewers
If you want something to dip these amazing potatoes in to, then try our Homemade Tzatziki Recipe.
Store: You can keep this in an air tight container in the fridge for up to 3 days.
Freeze: We wouldn't recommend freezing this Greek potato salad.
Reheat: Put them in the oven for about 15-20 minutes to reheat and the feta will get a little bit melty. However, if we have any leftovers of this (which doesn't happen very often), then we just eat it cold as it tastes just as good that way. If you do reheat it, add a squeeze of lemon before serving to freshen it up a bit.
Frequently asked questions
Yes, we like to because it helps to make sure that the potatoes are nice and fluffy inside when they are roasted.
Yes, as long as you make sure there is no cross contamination then this can be gluten free.
If you wanted to keep these warm to serve, then cover them in foil until you are ready to serve.
Yes, these can be made in advance and then kept in an air tight container until you are ready to serve. We do think that these are best served warm though.
Potato salad is believed to have originated in Germany. It is very popular in the US now, and thought to have come from recipes brought to the States by German and other European immigrants during the nineteenth century.
• You can reheat these potatoes in the oven for 15-20 minutes or eat leftovers cold. If reheating, add a squeeze of lemon before serving.
• Keep this dish vegan by leaving out the feta cheese.
• Turn it in to a main dish by adding some chopped up vegetables and chunks of chicken breast (or thighs/legs) or halloumi and roasting them at the same time (timing may vary though).
• Add some fresh dill before serving for some extra Greek flavours.
More potato recipes
- 700 g (1.5 lb) New potatoes
- 2 tablespoon Olive oil
- 0.5 Lemon - juice only
- 1 Lemon - cut into quarters
- 1 pinch Sea salt and black pepper
- 1 tablespoon Dried oregano
- 1 tablespoon Dried thyme
- 1 tablespoon Fresh thyme
- 30 g (1 oz) Feta
- Preheat your oven to 220°C/200°C(fan)/420°F/Gas 7.
- Chop 700 g New potatoes into wedges.
- Put the chopped potatoes into boiling water, bring back to the boil and par-boil for 6-7 minutes.
- Drain the potatoes and put into a bowl with 2 tablespoon Olive oil, juice of 0.5 Lemon, 1 tablespoon Dried oregano, 1 tablespoon Dried thyme and 1 pinch Sea salt and black pepper and mix well.
- Transfer to a baking dish, add 1 Lemon, cut into quarters.
- Put into the oven and bake for 40 minutes.
- Transfer the baked potatoes to a plate and sprinkle with 30 g Feta and 1 tablespoon Fresh thyme.
- You can reheat these potatoes in the oven for 15-20 minutes or eat leftovers cold. If reheating, add a squeeze of lemon before serving.
- Keep this dish vegan by leaving out the feta cheese.
- Turn it in to a main dish by adding some chopped up vegetables and chunks of chicken breast (or thighs/legs) or halloumi and roasting them at the same time (timing may vary though).
- Add some fresh dill before serving for some extra Greek flavours.
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.